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Oysters on the Half Shell with Caper Sauce


36 oysters, shucked 
4 slices cooked bacon, drained and crumbled 
1/4 c. cup margarine or butter 
1 T. lemon juice 
4 T. black olives, finely chopped 
3 T. pimiento, chopped 
1/3 c. bread crumbs 

For garnish, minced olives, pimientos, and bacon bits Place oysters on the shells. 

Combine bacon, butter, lemon juice, pimientos, and olives. Place one teaspoon of the mix on each oyster and top with bread crumbs. Garnish with minced olives, pimientos and bacon bits. Bake on rock salt at 450 degrees for 5-7 minutes. Serve with caper sauce. 

Caper Sauce 

1 c. parsley, minced 
1/4 c. green onions, chopped 
2 T. capers 
1 clove garlic 
1/4 c. mayonnaise 
1 T. lemon juice 
1/2 T. prepared mustard 

Combine parsley, green onions, capers, and garlic in a blender. Then mix in the mayonnaise, lemon juice, and prepared mustard. Refrigerate sauce and serve cold with oysters on the half shell. 
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